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18. What characteristic of fruit juices is made because of high pectin content? a. It will gel. c. Not very firm. b. Non viscous. d. Has cloudy jelly like lump.
19. How does alcohol test used to determine the pectin content of fruits? a. mix juice and denatured alcohol b. boil juice with denatured alcohol c. drop juice in denatured alcohol d. let juice and alcohol run down the jelmeter tube
20. Fruits rich in both and are guava, santol, tamarind, and apple. a. acid and sugar b. pectin and sugar c. pectin and acid d. sugar and citric
21. Fruits that may be mixed with other fruits with high acid content. a. lack sweet b. lack acid c. lack pectin d. lack juice
22. The fruit juice has a amount of pectin if the jelly like clot is not very firm and is broken into two or three lumps. a. moderate b. slight c. high d. none of the above Loured to down the
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